Bakerbots co-owner opens a new bakeshop and ice-cream parlour on Bloor West

As a kid, Christopher Stopa used to bake gooey butter tarts with his mom to sell door-to-door for Scout fundraisers. The neighbours went nuts for them. Today, he’s following the same recipe at Home, a new farmhouse-style bakery and ice-cream parlour at Bloor and Landsdowne. The Bakerbots co-owner (and unintentional Radiohead imposter) mans the ovens alongside fellow baker Genna Gingerich, who cut her teeth making konditorei-style cakes in Berlin. The shop’s name isn’t just a cosy idea: every baked item in the place—from the triple-tiered carrot cake to the chocolatey pumpkin-seed brownies—is made with recipes passed down from Stopa’s mother and grandmother. Wisely, Stopa also borrowed a thing or two from his first successful baking business, including its rotating ice-cream flavours (Burnt Toffee, London Fog), which can be ordered by the cup or, even better, smushed between a pair of chewy cookies.